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With the look of an old-style saloon, Bar do Juarez has won awards for its draft beers and buffet of petiscos (small tapas-like dishes), but picanha (rump cap of beef) is this gastropub's calling card. Served raw on a minigrill, the platter is perfect for small groups and gives individuals direct control over how their meat is done.
The beautiful people hang out in the bar of this highly regarded churrascaria. The thinly sliced picanha (rump steak) is excellent; it goes well with a house salad (hearts of palm and shredded, fried potatoes), onion rings, and creamed spinach.
The family that owns and runs this restaurant serves meat from its ranch in Mato Grosso do Sul State. Charcoal-grilled fare— steak, chicken, salmon, and more—is served at the buffet, and options abound at the salad bar. Wednesday and Saturday are feijoada nights, and on Friday the emphasis is on seafood. It was so successful in Brazil that it opened restaurants in Madrid, Chile, and Argentina.
Typically Brazilian from its decor to its daily specials, rustic-elegant Tordesilhas prides itself on spotlighting recipes from across the republic. Feijoada takes center stage on Wednesday and Saturday, while a Brazilian tasting menu is served Tuesday through Saturday.
